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1
In a large bowl, whisk together the flour, instant yeast and the salt.
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2
Add the warm water to the bowl and stir until combined.
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3
Knead the dough in the bowl until it forms together in a ball.
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4
Lightly dust a clean work surface with flour, and knead the dough for about 7 minutes until smooth and elastic.
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5
Grease a clean bowl with oil, and place the dough in the bowl, turning to coat all sides. Cover the bowl with a towel and let rise in a warm spot until doubled in size, about 45 minutes.
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6
Gently deflate the dough by pressing in the center. Let rise again for about 20-25 minutes. (This second rise is important for high altitude.).
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7
Once again gently deflate the dough by pressing in the center. Place the dough on a clean work surface and cut it into 8 equal pieces. I find it is easier to cut like a pizza so they end up the same size.
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8
Shape the dough into balls. Place the shaped bowls on a sheet pan lined with parchment paper and cover with a towel to rise for 40 minutes.
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9
Preheat your oven to 435°F [Add 1 degree for every 500 ft above 6000].
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10
Lightly dust the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. Bake at 435F for 25-30 minutes, or until golden brown and crusty.
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11
Let the bread cool slightly. Use a pairing knife to cut a circle out of the top of the bowls. Use a spoon to scoop out some of the extra bread so that you have enough room in the bowl for soup. Reserve the bread for dipping.
